Here's another recipe from my old aluminum recipe box. It's one from my teaching days years ago. I know it was years ago, because the recipe was copied on an purple ink mimeograph machine by someone and passed out to those who wanted it. I cut mine up and pasted it on a 4.6 index card to fit in my box.

Pecan Tassies were wildly popular during the 70s in our area. They require a muffin tin with very small, 1 and 3/4 inch, cups in it.

Pecan Tassies

Crust:

3-oz pckg cream cheese, softened
1/2 c butter, softened
1 c flour

1. Blend the cheese and butter together.
2. Work in the flour.
3. Chill one hour.

4. Shape into 24 one-inch balls.
5. Place into ungreased muffin tin cups, and press the dough against the bottom and the sides.

Filling:

1 egg
3/4 c brown sugar
1 T softened butter
1 tsp vanilla

1 c coarsely broken pecans

1. Beat all ingredients except the pecans together.
2. Portion half of the pecans among the 24 tart cups.
3. Pour in the egg mixture.
4. Sprinkle the rest of the pecans on the tops.

Bake at 325° for 25 minutes or until filling is set.

Cool before removing from pans.